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Aphrodisiacs volume 10

Chef Piero Morovich of Tower Bar at Argyle Hotel in Los Angeles, CA on
Chef Piero Morovich

Tower Bar at Argyle Hotel
8358 W Sunset Blvd
Los Angeles,
California 90069
(323) 654-7100

Roasted Monkfish with Lobster Fettuccine in a Scampi and Forest Mushroom Sauce
Chef Piero Morovich of Tower Bar at Argyle Hotel – Los Angeles, CA
Adapted by

Roasted Monkfish with Lobster Fettuccine in a Scampi and Forest Mushroom Sauce from Chef Piero Morovich of Tower Bar at Argyle Hotel on Yield: 4 Servings


  • 2 cups semolina flour
  • 1 cup all-purpose flour
  • 3 egg yolks
  • 1 egg
  • 1 Tablespoon lobster roe
  • Pinch of kosher salt
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon water

  • 2 Tablespoons butter
  • 2 Tablespoons extra virgin olive oil
  • 1 shallot, chopped
  • Sprig of thyme
  • 1 cup dry white wine
  • 1 clove garlic, peeled and crushed
  • Handful of forest mushrooms, julienned
  • 1 cup heavy cream
  • Meyer lemon juice, to taste
  • Hot water, as needed
  • 8-10 scampi, peeled
  • Fettuccine
  • 1 bunch parsley, chopped

  • 4 (6-ounce) monkfish fillets, bone-on
  • 1 Tablespoon fleur de sel, or fine white sea salt
  • Fresh cracked white pepper
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons Plugra, or other high-fat butter


For Fettuccine:
Combine all ingredients in a food processor and mix well. If the dough seems dry, add a bit more water. Form the dough into a ball, wrap it in plastic that has been coated with several drops of olive oil, and refrigerate for at least 2 hours.

Remove the dough from the refrigerator and plastic. Use a pasta maker with a fettuccine roller and cutting components to form pasta. Use additional flour to coat the pasta while rolling. Allow the pasta to dry for 1 hour before cooking it.

Cook the fettuccine in a large pot of salted boiling water until al dente, approximately 2-3 minutes.

For Sauce:
In a large sauté pan, warm 1 Tablespoon of the butter and 1 Tablespoon of the olive oil until the butter foams. Add the shallot and thyme, and stir for 4-5 minutes. Add the wine, and allow the sauce to reduce for 4-5 minutes. Add the cream, and a little water if necessary, and simmer for 15-20 minutes. Strain the liquid, discarding any solids, and set the sauce aside.

In a separate sauté pan, heat the remaining butter and olive oil. Add the garlic and mushrooms, and sauté over medium heat for 2 minutes. Add the cream reduction. Thin out the mixture with lemon juice and a little hot water, as needed. Bring mixture to a simmer; toss in the scampi, lightly poaching them for approximately 30 seconds, and remove from heat.

Sauté the fettuccine in the sauce briefly. Add the parsley and a touch more extra virgin olive oil, as needed.

For Monkfish:
Preheat oven to 350°F.

Season each monkfish fillet with salt and white pepper, and allow to sit for 15 minutes.

In a cast-iron or heavy-gauge sauté pan, heat the olive oil and 1 Tablespoon of butter. Sear each side of each fillet. Discard the searing oil and add remaining 1 Tablespoon of butter. Transfer the pan to the oven and bake for 5 minutes. Add additional white pepper to taste.

To Assemble and Serve:
Divide fettuccine in mounds among 4 shallow serving bowls. Place 1 fillet on the side of the pasta. Garnish each dish with 1 scampi on top of the pasta, and spoon any remaining sauce over the top. Serve immediately.


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  •    Published: January 2006
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